World of Dumplings: Filled Dumplings, Pockets & Little Pies from around the Globe


The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.
Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie ...
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The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.
Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond.
Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find dumplings ready-to-eat.
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Product Details

  • ISBN-13: 9780881507201
  • Publisher: Countryman Press, The
  • Publication date: 8/6/2007
  • Pages: 288
  • Sales rank: 997,262
  • Product dimensions: 8.40 (w) x 8.30 (h) x 0.80 (d)

Meet the Author

Brian Yarvin is the author/photographer of several cookbooks, including A World of Dumplings and Too Many Tomatoes (both Countryman). He lives in New Jersey.
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Table of Contents

Introduction     16
The Basics     18
Asia     32
From Japan     35
Japanese Fried Dumplings (Gyoza)     36
Gyoza Dipping Sauce     37
Japanese Steamed Sweet Bean Paste Buns (Goma-anko Manju)     38
From Korea     40
Korean Dumpling (Mandu)     41
Korean Dumpling (Mandu) Wrappers     42
Spicy Cabbage and Chicken Dumplings     43
Fried Beef, Vegetable, and Tofu Dumplings     45
Mandu Dipping Sauce     46
From China     47
Chinese Wheat-Flour Dumpling Wrappers     48
Cantonese Shrimp Dumplings     51
Chinese-Style Chicken Dumplings     53
Chinese Cabbage and Mushroom Dumplings     55
Steamed Chinese Pork Dumplings (Shu Mai)     56
Shanghai-Style Soup Dumplings (Xiao Long Bao)     58
Soup for Shanghai-Style Soup Dumplings     59
Filling for Shanghai-Style Soup Dumplings     60
Filling, Forming, and Cooking Shanghai-Style Soup Dumplings     61
Steamed Shiitake and Mustard Green Buns     62
Chinese-Style Egg-Pasta Wonton Wrappers     64
Wonton Filling     65
Wonton Soup     66
Deep-Fried Wontons     66
Wontons in Hot Chili Oil     67
Chinese-Style Spinach Dumplings     69
Soy-Vinegar Dipping Sauce     70
Side Dish: Sichuan Pickled Cabbage     71
From Vietnam     73
Shrimp and Cucumber Spring Rolls     74
Spring Roll Dipping Sauce     75
From Thailand     76
Thai-Style Herbed Shrimp and Pork Dumplings     77
Thai Peanut Dipping Sauce     78
That Other Thai Dipping Sauce (A Jad)     79
From India     82
Samosa Wrappers     83
Filling, Forming, and Cooking Samosas     83
Spicy Vegetarian Samosas     88
Ground Lamb Samosas     89
Samosa Chaat     91
Potato Parathas     92
Kachori Wrappers     94
Filling, Forming, and Cooking Kachoris     95
Corn Kachoris     96
Dried Fruit Kachoris     97
Coriander Chutney     98
Central Asia and the Middle East     100
From Uzbekistan     101
Uzbek Meat Dumplings (Pelmini)     104
Sweet Walnut Fritters (Samsa)     108
From the Republic of Georgia     110
Georgian Soda Breads (Khachapuri)     111
Khachapuri Wrappers     112
Filling, Forming, and Cooking Khachapuris     113
Kidney Bean Khachapuris     114
Feta and Herb Khachapuris     115
Meat and Caraway Dumplings     116
From the Middle East     119
Yeast Pie Wrappers     120
Leek Fie     121
Chickpea Pie (Fatayer bi Hummus)     122
Spinach and Pine Nut Pie     123
From Turkey     125
Turkish Ground-Meat Dumplings (Manti)     126
Side Dish: Turkish Coffee     128
Russia and Eastern Europe     130
From Russia     131
Piroshki Wrappers     132
Filling, Forming, and Cooking Piroshki     133
Meat Piroshki     134
Mushroom Piroshki     135
Beggar's Purses     136
Side Dish: Korean Salad     138
From Ukraine     139
Potato Vareniki Wrappers     141
Ground-Fish Vareniki     142
Farmer Cheese Vareniki     143
Cherry Vareniki     144
Plum Vareniki     145
Little Ear Dumplings in Borscht (Vushka)     148
From Poland     151
Sour Cream Pierogi Wrappers     152
Egg- and Dairy-Free Pierogi Wrappers     153
Filling, Folding, and Cooking Pierogi and Vareniki     154
Sauerkraut Pierogi     155
Cabbage and Mushroom Pierogi     158
Potato Pierogi     159
Mushroom Pierogi     160
Side Dish: Caramelized Onions     161
From the Eastern European Jewish Tradition     163
Kreplach Wrappers     164
Filling, Folding, and Cooking Kreplach     165
Chicken Liver Kreplach     167
Beef Kreplach     168
Knish Wrappers     170
Filling, Folding, and Cooking Knishes     171
Potato Knishes     172
Kasha Knishes     172
Cabbage Knishes     174
Western Europe     178
From Germany     179
German Stuffed Pasta in Soup (Maultaschen)     180
From Sweden     182
Swedish Potato and Bacon Dumplings (Kroppkakor)     183
From Italy     185
Italian-Style Pasta Wrappers     186
White Wine Pasta Wrappers     187
Filling, Forming, and Cooking Ravioli     188
Beef Ravioli     189
Raisin, and Rum Ravioli Cheese, (Krafi)     190
Asparagus and Mushroom Ravioli     193
Turkey and Pancetta Ravioli     194
Squash and Amaretti Ravioli     195
Rice and Cabbage Ravioli     196
Filling, Forming, and Cooking Tortellini     200
Ricotta and Herb Tortellini     201
Four-Cheese Tortellini     202
Shrimp Tortellini     203
Spinach Tortellini     204
Tortellini in Broth (Tortellini in Brodo)     205
Panzerotti Wrappers     208
Filling, Forming, and Cooking Panzerotti     209
Fresh Tomato and Mozzarella Panzerotti     210
Chopped Anchovy, Salami, Caper, and Olive Panzerotti     211
Side Dish: Simple Tomato Sauce     212
Fast and Naked (Gnudi con Zucca)     214
From Great Britain     216
Proper Wrappers for Cornish Pasties     218
Filling, Forming, and Cooking Cornish Pasties     219
Traditional Beef and Turnip Pasty     220
Vegetarian Onion and Turnip Pasty     223
Mild Curried Lamb Pasty     224
The Americas     226
From Brazil      227
Pastel Wrappers     229
Filling, Forming, and Cooking Pastels     230
Hearts of Palm Pastels     231
Shrimp Pastels     232
Esfirra Wrappers     234
Filling, Forming, and Cooking Esfirras     235
Ground-Beef Esfirras     236
Cheese Esfirras     237
From Mexico     238
Empanada Wrappers     240
Filling, Forming, and Cooking Empanadas     241
Beef and Raisin Empanadas     242
Chicken Empanadas     243
Spinach Empanadas     244
Sweet Potato Empanadas     245
Corn and Black Bean Empanadas     246
Side Dish: Spicy Raw Vegetable Sauce (Salsa Cruda)     247
From Jamaica     250
Jamaican Patty Wrappers     251
Filling, Forming, and Cooking Jamaican Patties     252
Jamaican Beef Patties     253
Jamaican Spicy Fish Patties     256
From the United States     257
North American Pie and Dumpling Wrappers     258
Pennsylvania Dutch Apple Dumplings     262
Sugar Sauce for Pennsylvania Dutch Apple Dumplings     263
Cajun Meat Pies     264
Dried Fruit Fried Pies     266
From Canada     267
Quebecois Apple Dumplings with Mincemeat and Cheddar     268
Hard-to-Find Ingredients     270
Index     281
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